Lima Bean Hummus. Vegan & gluten free.
I love to cook seasonally. I shop at farmer’s markets at least 2 times a week and love buying local seasonal produce. I’ve been seeing tons of lima beans popping up & wanted to put a spin on their preparation v. the traditional boiling method. Plus my girls will eat hummus but not a lima beans.
We consume a lot of hummus in our house. I love it on my daily monstrous salad as an extra boost of protein & because I don’t use dressing – I like the flavor punch hummus provides. My husband uses it daily on his veggie sandwiches he takes to work. Plus of course, dipping veggies, crackers and chips is a must. Lima beans are buttery in texture and are a wonderful source of Thiamin, B6 and folate. The blend down to a lovely consistency in hummus… and if you like to mix up your beans, and plant based proteins – you will love this one.
1 quart of fresh lima beans
2 cloves of garlic, skin removed
1 lemon, juiced and tested
1/2 teaspoon salt
1/3 cup of olive oil
2-4 tablespoons of water (as necessary)
Place the lima beans in a pot of boiling & salted water. Boil for 20 minutes, until tender. Drain. Place the beans, lemon juice and salt. Turn the blender or food processor on and pulse several times. With the machine running, drizzle the oil into the mixture. Stop and scrape down the sides if necessary. Blend again. If you need to thin the hummus out, add a tiny bit of water at a time to achieve the hummus consistency. Spoon into a bowl and serve with your favorite veggies or crackers. Store the remaining in an airtight container for 7 days.
I dusted with a pinch of smoked paprika and dried parsley.
Goals for October are to add another running day per week (that will make 3x) with focus on cross training and rest in-between. I love October and the cooler running temps so I’ve been heading outside more than the gym 🙂
Sunday: 7 outdoor, hilly & muddy trail miles (fastest mile yet post surgery)
Monday: Cross training day. 60 elliptical/60 treadmill walking + upper body & core lifting
Tuesday: Food delivery to clients (rest day)
Wednesday: 8 outdoor moonlight miles with my husband — knee felt really good and my body seems to be adjusting to the distance more.
— Knead to Cook